Anticiplate

This meal is a perfect finish to any long day. It satisfies, yet, is very healthy. Between Erik and I, we ate an entire bag of spinach. It also only took about 30 minutes to make! This meal is also great to entertain with. If you prep everything in advance, there is only about 20 minutes of cooking time while you entertain your guests. 

Serves 2

Prep time: 10 minutes

Cook time: 18 minutes 

1 tsp. vegetable oil

2 shallots, finely chopped

1 1/2 tsp. red curry paste, recommended brand-Thai Kitchen

1 c. chicken broth

1/2 c. light coconut milk

1/2 tsp. kosher salt, plus more for seasoning halibut

2 (6 oz.) pieces of halibut filet, skin removed

1 tsp. sesame oil

1 (5 oz.) bag spinach

1/4 c. coarsely chopped cilantro leaves

2 scallions, thinly sliced (green parts only)

1 tbsp. fresh lime juice (about half of a lime)

Freshly ground black pepper

1 cup cooked jasmine or sticky rice, for serving

In a large saute pan, heat oil over medium heat. Add shallots and cook until brown.  Add curry paste and saute for 30 seconds. Add chicken stock, coconut milk, and 1/2 tsp. salt and simmer until reduced to about 2 cups, or 5 minutes.  (Meanwhile, be cooking the white rice).

Season the halibut with salt. Arrange the fish in the pan and spoon sauce over filets.  Cover and cook for 7 minutes, or until fish flakes easily with a fork.  

Meanwhile, in a non-stick skillet, heat sesame oil over medium heat. PIle spinach on top of sesame oil and start tossing with tongs until the spinach is wilted. 

Arrange a bed of rice on a shallow plate and top with half the spinach. Then top with fish filets. Stir cilantro, scallions, and lime juice into sauce.  Season to taste with salt and pepper. Ladle the sauce over the fish and serve.